Wild Mushroom Soup
The View From the Great Island
Wild Mushroom Soup made with fresh and dried mushrooms, cognac, and creme fraiche.
- 0.5 oz package dried wild mushrooms (I used porcini)
- 1 26-oz container of chicken stock (about 3 cups)
- 1 lb fresh mushrooms (I used cremini, button, and shitake)
- 2 tbsp unsalted butter
- 2 large shallots, peeled and minced
- 2 tbsp all purpose flour
- 0.33333333333333 cup cognac (or dry Sherry)
- handful of fresh thyme sprigs, leaves removed
- 1.5 tsp salt (plus more to taste)
- 1.5 tsp fresh cracked black pepper to taste (plus more to taste)
- 0.5 cup creme fraiche, or heavy cream
- for the garnish
- sliced cooked mushrooms
- more cream or creme fraiche
- thyme leaves
- Soak the dried mushrooms in 2 cups lukewarm water for 20 minutes. Remove the mushrooms and chop them, reserving the soaking liquid. Strain the reserved liquid to remove any sediment.
- Brush the fresh mushrooms clean with a damp cloth, then trim off the ends of the stems, and slice.
- Melt the butter in a heavy stockpot and saute the shallots for a few minutes, stirring often.
- Add the fresh mushrooms and the soaked mushrooms to the pan, and saute until the mushrooms start to soften and brown, about 15 minutes.
- Add the flour to the pot and cook, stirring constantly, for a minute. Add the cognac and the chicken stock to the pot, stirring to combine. Add the reserved soaking liquid from the dried mushrooms, the thyme, salt and pepper. Bring up to a simmer and then simmer for about 30 minutes.
- Working in batches, puree the soup, either in a food processor, blender, or with an immersion blender. Add the cream or creme fraiche, reheat the soup, and then check the seasonings. Add more fresh thyme, salt and or pepper as needed.
- Serve hot, garnished with a few cooked mushrooms, a drizzle of cream or creme fraiche, and a few thyme leaves.